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Aromatic Christmas Ham

Recipe by Nigella Lawson from Nigella's Christmas Kitchen

There’s no absolute need to have a cold Christmas ham on a welcome table, but there are few sights more seasonally cheering. I like to have some of the sweet, salty pink meat carved, and some still clove-studded and gorgeously whole, as a joint, on a wooden board. Obviously, it is fabulous hot, too.

If you feel like adding the Christmas Chutney, by all means do (see p.235); I would. Though any number of other condiments in that chapter might also be a good match. Shop-bought mango chutney is certainly not infra dig – or not in my house – and I definitely need English mustard with this. Those who like it less hot could turn to the Redcurrant and Wholegrain Mustard Sauce (a quick stir-up, no cooking) on p.67, perhaps using cranberry jelly (if already using in the glaze) in place of the redcurrant.

Serves 10

Ingredients

6.5kg smoked gammon, with knuckle bone
250ml red wine
water to cover
1 large onion, halved
2 cloves garlic (unpeeled)
1 head fennel, halved
2 star anise
1 x 15ml tablespoon coriander seed
1 x 15ml tablespoon fennel seed
1 x 15ml tablespoon mixed peppercorns

FOR THE GLAZE:

20 whole cloves approx.
4 x 15ml tablespoons cranberry or redcurrant jelly
½ teaspoon ground cinnamon
1 teaspoon smoked paprika
½ teaspoon red wine vinegar

Method

Put all the ingredients, except those for the glaze, into a large pan, on the stove but off the heat, adding water until the ham is covered.
Turn on the heat and bring to the boil, then turn down to a simmer and partially cover the pan. Cook for about 31/2 hours. (This may not seem long for a big joint, but as it will carry on
cooking as it cools, and this is going to be eaten cold, I don’t want it overcooked. Nor do you.)
Preheat the oven to 200°C/gas mark 6. Lift the ham gently out of the hot liquid, sit it on a board and let it cool slightly, not too much but just so that you can touch it without burning yourself.
With a sharp knife, strip off the rind, and a little of the fat layer if it’s very thick, but leave a thin layer of fat. I love this work: it is peculiarly gratifying seeing the hot blubbery fat slither off. Use the same knife to score a diamond pattern in the remaining fat on the ham, in lines about 2cm apart. Stud the points of each diamond with a clove.
Put the cranberry or redcurrant jelly, cinnamon, paprika and red wine vinegar into a little saucepan and whisk together over a high heat, bringing it to the boil. Let the pan bubble away, for about 5 minutes, so that the glaze reduces to a syrupy consistency that will coat the fat on the ham.
Now sit the ham in a roasting tin lined with foil, as the sugar in the glaze will burn in the oven as it drips off. Pour the glaze over the diamond-studded ham, then put it in the oven for about 15 minutes, or until the glazed fat has caught and burnished. Take the ham out of the oven and sit it on a wooden board to cool (2–3 hours) before you carve it.

Notes & Tips

Extract from the book Nigella Christmas by Nigella Lawson, rrp $69.95. Copyright Random House 2008

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Comments

thunderoz December 2008

sounds very tasty, we will be trying this recipe this christmas so thanks in advance

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Tara December 2008

At last i have found a quick and great way to glaze my christmas ham, looking forward to the taste test!

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Lilybaby December 2008

I did this recepe last christmas and it IS very delicious!!!

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Janine December 2008

Don't forget this is an English recipe so the ham there will be uncooked - you will not need to boil it for so long if you buy a ham in Oz as it's already cooked!

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Doosy December 2008

in this recipe Nigella uses a smoked ham, which is cooked. it's her coca cola ham which is un cooked. it's a very fragrant meal a great table pleaser.

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bankus January 2009

SOUNDS VERY INTRESTING WILL TRY IT

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Olivia26 July 2009

i want this book. I nearly have all of them.

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Marilyn Deanne August 2009

BIG FAN!!!love your recipies and cant miss your shows.

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Amanda 9 months ago

I did this 3 years ago, thinking it would be as good as my Grandmother's recipe that sticks in my memory as the greatest Christmas ham ever! Sorry Grandma - it was BETTER! 2 years ago I was away for Christmas and last year - well let's not talk about what happened last year! I am going back to this recipe this year!!!!! My mouth is watering just thinking about it. We ate it for breakfast and with Christmas dinner, and again for a few days after (it keeps well if you allow it to come completely to room temperature before refrigerating it). ENJOY! And Merry Christmas everyone!

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Glenn 9 months ago

I tried this last year with a boned piece of gammon about a third of the size - just reduced all the ingredients and times accordingly. It was wonderfully tasty but a little dry as I presumably didn't reduce the cooking time enough. This year, I've bought a bone in joint of about 3.25kg but the bloody thing doesn't fit in my biggest pan! Going to try and do it in the slow cooker and see how it comes out!

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Ines2 9 months ago

i have decided that nigella has to come live with me! that's it.

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Karen 9 months ago

My ham only weighs 1.54 kg not sure how long to boil for? xx

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philip 9 months ago

Karen always allow 15 mins a pound and 15 mins over

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Tracey B 9 months ago

Cant wait to try this recipe!!! Will be the first time I have cooked my own ham so wish me luck!!! Tracey

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